201. - Boiling Lobsters

Put the lobsters into boiling water, with a little salt, and boil them till they are cooked through; the color of the shell is of importance, and is made bright by rubbing the shell with sweet oil after it is wiped. Split the body and tail through, and crack the claws. It is then fit to go to the table, where it must be cut up fine before eating. A dressing, made of salt, mustard, oil, cayenne pepper and vinegar, mixed with the yolk of an egg, is usually prepared for it. The white of an egg (boiled hard, of course,) may be minced fine and strewn over it.

202. - Lobster Curried

Take the meat of a fine lobster, or two, if they should be small, place in a stewpan two dessert-spoonfuls of curry-powder, add of butter two ounces, an onion cut in very fine strips, and three large spoonfuls of fish stock. When they are stewed well, add the lobster, simmer gently for an hour, squeeze in half a lemon, season with a little salt. In the eastern method the expressed juice of spinach is usually added. This is obtained by simply putting spinach, without any water, into a saucepan, and when done enough, press out the juice, and add it with butter, cayenne, and salt, to the gravy. Prawns may be dressed in this fashiom.

203. - Croquettes Of Lobster

Take the meat from the shell, chop it finely, mix it with a little salt, pepper, and pounded mace; take one-fourth part of fine bread crumbs, make it up into balls with melted butter, brush the balls with yolk of egg, and dredge them with bread crumbs, and fry them, serving with or without gravy: if dry, they must be sent up with crisped parsley.

204. - Gratin Of Lobster

Take out all the meat from a large lobster, then wash the body, tail, and shells if the lobster is first cut in halves down the back; then dry and butter them, and sprinkle them with bread crumbs, chop up the meat fine, with a little parsley and shalot, a few drops of essence of anchovies, a spoonful of vinegar, cayenne pepper and salt, a little bechamel sauce, and boil all well together; then add a yolk of egg, put it to cool, then fill your shells or paper cases, cover it with bread crumbs and some pieces of butter, brown them in the oven, and dish on a napkin.

205. - Lobster Salad

Extract the fish from the shell, place it in the centre of the dish in which it is to be served, in the form of a pyramid; arrange the salad round tastefully, and add salad mixture. This dish is not infrequently garnished with the smallest claws of the fish. This is a matter of fancy - or it may be formed into a heap, ornamented with the claws of several lobsters. The first row is formed of cut cucumbers, the second of eggs boiled hard, and each egg split into four pieces, and the points laid round the salad; the third and bottom row is composed of slices of beet-root and lobster.

206. - Lobsters, In An Italian Salad

Take two lobsters, cut them into pieces by taking off the claws and tail, each of which split in two; the spawn rub through a dry sieve to garnish the salad, made in the following manner: wash two or three cabbage lettuces, cut them in large shreds, slice a beet-root and cucumber, wash, pick, and cut into long shreds four anchovies, chop some tarragon and chervil, two boiled eggs, the yolks and whites chopped separately; if you have any cauliflowers or French beans, boil and put them with the other things to garnish. Having every thing prepared, place the lettuce in the centre of the dish in a heap, and place the lobsters and other things according to your taste, and just before you serve garnish with Italian salad sauce.